For the chicken:
In a large, heavy based pan over medium high heat, melt ghee.
Add all spices, pastes, and chill powder. Cook to release flavours.
(Add a bit of water if spice mix sticks to pan.)
Add chicken, continue stirring over medium high heat until meat is coated with spices (6-7 minutes).
Reduce heat, add yogurt fans cook until chicken is tender and sauce is thick.
For the rice:
In a small bowl, soak saffron in milk.
In a heavy saucepan, cook rice with cardamom and cinnamon, until rice is almost done.'
In a frying pan, over medium heat, melt ghee.
Add sliced onion, and fry for 5-7 minutes until golden brown.
Remove from pan and set aside.
In an oven proof dutch-oven, tagine or even a casserole dish, cover bottom with half of the rice.
Pour over half the saffron milk then half the kerwa or rosewater.
Cover with half the chicken.
Repeat in same order.
Cover with tight fitting lid, and either cook over low heat for 20-30 minutes, or put in oven at 250 for 20 minutes.
Serve with crispy fried onions and raisins as garnish.
Use basmati rice, and be sure to only partially cook it in water, as it will finish perfectly in the dutch oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (533g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 738 (52%)|
|Amt Per Serving||% DV|
|Total Fat 81.9g||109 %|
|Saturated Fat 35.7g||178 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 292.4mg||90 %|
|Sodium 452.4mg||16 %|
|Potassium 1067.6mg||28 %|
|Total Carbohydrate 110.4g||32 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 101.9g|
|Protein 59.9g||86 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1414
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